I feel like I’m officially cheating on Nutella. With Biscoff. I should do the right thing and just break up with Nutella. But I just can’t bring myself to do it. Nutella and I have had a long standing relationship built on trust and tasty, tasty treats. And really me just devouring it with a spoon, but that’s neither here nor there. The problem arrises because I’m in this ridiculous love triangle between Nutella and Biscoff that I just can’t seem to squelch!
You can unfriend me now, I understand.
Biscoff, if you haven’t experienced it yet, (Seriously, you haven’t tried it? This is a problem. One that I will rememdy momentarily) is a creamy confection made out of pulverized Biscoff cookies.
A spread made out of cookies? Go on…
The last few months, I’ve made no secret of this affection I have for Biscoff. My usual vehicle for consumption is just with a spoon. Simple and direct, just like I like it.
The original recipe began from Lorie of Lorie’s Mississippi Kitchen, when I couldn’t help but salivate over her rendition of lemon coconut cookie truffles. Biscoff seemed like the natural progression of things. Natch.
They were a snap to make, faint-inducing to eat and went over well with the crowd.
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The winner is Madeline Smith from Muchin’ in the Mitten!
Congrats Madeline! I’ll be contacting you through e-mail and your Biscoff jars will be sent right to you!
Now – onto the GIVEAWAY. I know that’s what you’ve been waiting for! Biscoff and I have partnered up to give one lucky winner 2 jars of Biscoff spread! One smooth and one crunchy. How can you lose?! That’s right you can’t.
To Enter (Mandatory):
Tell me: How will you put these jars to good use? Bake with them, or eat it with a spoon? Either is acceptable and encouraged.
For Extra Entries:
1) “Like” Biscoff on Facebook
2) “Like” Wanna Be A Country Cleaver on Facebook
3) Follow Biscoff on Twitter
4) Follow Country Cleaver on Twitter
5) Follow me on Instagram (Country Cleaver)
Leave a comment for all of these and
6) Follow Country Cleaver on Pinterest
Giveaway will end May 2th and winner will be announced on this post, via Facebook, Twitter and contacted through e-mail. Good luck!
Biscoff Cookie Truffles
Yield: 16 Truffles
Prep Time: 30 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 30 MInutes
3 cup Biscoff Cookies, crushed (1 package)
4 ounces Cream Cheese, softened
4 ounces Biscoff Spread
4 Tbsp Powdered Sugar
1/2 tsp Vanilla Extract
White Chocolate, melted for dipping
Decorations for top of Truffles
Beat cream cheese, Biscoff spread and crushed Biscoff cookies until uniformly mixed. Roll into 1 inch balls and place on a baking sheet. Refrigerate for 45 minutes to 1 hour.
Melt chocolate chips in microwave until just melted. Roll each Biscoff truffle into white chocolate and place on a parchment lined baking sheet to set. Repeat with the rest of the truffles. Drizzle with extra melted white chocolate or decorate with excess crumbled Biscoff cookies or chocolate sprinkles.
You can dip the truffles into dark chocolate if you want a change of pace.
Adapted and inspired by Lorie's Mississippi Kitchen's Lemon Cookie Truffles
*Fine Print* – This giveaway is being furnished by the fine people of Biscoff, who have pulled me into their web of tasty treats and significantly hampered my weight loss efforts with this delicious spread! The winner will be chosen by Random.org and contacted accordingly. If the winner does not respond within 48 hours of receiving notification of the win, another winner will be chosen. Now, I’m off to go dig into a fresh jar of Biscoff!